Best Broccoli Salad with Greek Yogurt Recipe

This Best Broccoli Salad with Greek Yogurt is a fresh, crunchy, and incredibly satisfying side dish that’s perfect for everything from weeknight dinners to summer barbecues. It swaps out heavy mayo for tangy Greek yogurt, delivering all the creamy goodness you love but with a lighter, protein-packed twist. The mix of crisp broccoli, sweet raisins or cranberries, crunchy sunflower seeds, and zesty red onion is downright addictive. You’ll be surprised how fast it comes together—just a bit of chopping and stirring, and it’s ready to chill. Healthy, vibrant, and seriously flavorful!

Why You’ll Love This Recipe

• Quick and Easy: No cooking involved! Just chop, mix, and chill. Perfect for those busy nights when you need a delicious side in a flash.
• Lighter and Healthier: Replacing mayo with Greek yogurt makes this version tangy, creamy, and much better for you.
• Texture Heaven: Between the crunchy broccoli, chewy dried fruit, and nutty seeds, every bite is full of contrast and interest.
• Make-Ahead Friendly: This salad actually gets better as it sits—ideal for prepping ahead of time.

Ingredients You’ll Need

Here’s what makes this salad shine—each ingredient plays a key role in flavor or texture:

• Broccoli: The star of the show—use fresh, raw florets for that irresistible crunch.
• Greek Yogurt: The creamy base of the dressing; opt for plain, full-fat or low-fat depending on your preference.
• Apple Cider Vinegar: Adds brightness and a slight tang to balance the creamy yogurt.
• Honey or Maple Syrup: A touch of sweetness to round out the dressing and contrast the vinegar.
• Red Onion: For sharpness and zing—soak in cold water for a few minutes if you want a milder bite.
• Raisins or Dried Cranberries: Sweet and chewy, they add a fruity pop in every bite.
• Sunflower Seeds: Add crunch and a toasty, nutty flavor. Pumpkin seeds or chopped almonds also work well.
• Cheddar Cheese (optional): Adds a savory, creamy richness that’s so satisfying.
• Salt and Pepper: Essential for seasoning and balancing the overall flavor.

Variations

Looking to mix things up? Try these twists:

• Vegan Version: Use a plant-based yogurt and maple syrup for a completely dairy-free option.
• Add Protein: Stir in grilled chicken, hard-boiled eggs, or even crumbled bacon for a heartier salad.
• Different Fruits: Swap raisins for chopped dates, dried cherries, or even fresh apples or grapes.
• Cheese Swap: Use feta or goat cheese instead of cheddar for a tangier flavor profile.
• Spicy Kick: Add a dash of hot sauce or some diced jalapeño to the dressing for a little heat.

How to Make the Best Broccoli Salad with Greek Yogurt

Step 1: Prep the Broccoli

Chop the broccoli into small, bite-sized florets. If the stems are tender, peel and chop them too—they add great crunch and reduce waste.

Step 2: Make the Dressing

In a mixing bowl, whisk together Greek yogurt, apple cider vinegar, honey or maple syrup, salt, and pepper until smooth and creamy. Taste and adjust to your liking—more vinegar for tang, more honey for sweetness.

Step 3: Combine the Salad

In a large bowl, toss the broccoli with the red onion, raisins or cranberries, sunflower seeds, and cheddar cheese if using.

Step 4: Mix Everything Together

Pour the dressing over the broccoli mix and stir until everything is well coated. Make sure every floret gets some love from that creamy dressing.

Step 5: Chill Before Serving

Cover and refrigerate for at least 30 minutes to let the flavors meld and the broccoli soften slightly while still staying crisp.

Pro Tips for Making the Recipe

• Chop Small: Smaller broccoli pieces hold the dressing better and make the salad easier to eat.
• Soften the Onion: Soak the red onion slices in ice water for 10 minutes to mellow their flavor if you’re not a fan of sharp onion bite.
• Make Ahead: This salad is even better the next day! Prep it a few hours or even a day in advance.
• Balance the Dressing: Taste and tweak the yogurt dressing before mixing it in. Too tangy? Add a bit more honey. Too thick? Thin with a splash of milk.

How to Serve

This broccoli salad is super versatile. Serve it:

As a Side Dish:

Perfect next to grilled chicken, burgers, or roasted meats. It adds a fresh and tangy crunch to any meal.

At a Potluck or BBQ:

It holds up well at room temp and doesn’t get soggy—ideal for outdoor events.

In a Wrap:

Tuck leftovers into a wrap with grilled chicken or turkey for a super easy lunch.

With Soup:

Pair with a warm bowl of soup for a light yet comforting dinner.

Make Ahead and Storage

Storing Leftovers

Keep leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen over time, and the broccoli stays nice and crisp.

Freezing

Not ideal for freezing—the yogurt dressing and fresh veggies don’t hold up well after thawing.

Reheating

No need to reheat! Just give it a stir and enjoy cold straight from the fridge.

FAQs

Can I use frozen broccoli instead of fresh?
Fresh is best for this salad—frozen broccoli tends to be too soft once thawed and lacks the crisp texture that makes this salad shine.

How do I make the salad less tangy?
If the yogurt dressing is too tangy for your taste, reduce the vinegar slightly and add an extra teaspoon of honey or maple syrup to balance it out.

What kind of Greek yogurt should I use?
Plain, unsweetened Greek yogurt works best. Full-fat gives a richer texture, but low-fat works well too if you prefer it lighter.

Can I prep this salad in advance?
Yes! It’s actually better after a few hours in the fridge, which allows all the flavors to come together beautifully.

Final Thoughts

This Best Broccoli Salad with Greek Yogurt is everything you want in a side dish—crunchy, creamy, tangy, and satisfying. It’s incredibly easy to make, endlessly customizable, and a total crowd-pleaser. Whether you’re prepping for a family dinner or a sunny picnic, this is the kind of dish you’ll want to make again and again. Give it a try—you’ll be hooked!

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